How to Make the Crispiest Chicken Tenders
fried chicken
4 servings
  • 4 Boneless Skinless Chicken Breast, or 8 Chicken Breast Tenders
  • 2 Cups Buttermilk
  • ½ Cup All-Purpose Flour
  • ½ Cup Argo® Corn Starch
  • ¼ Cup Brown Sugar
  • 1 Tsp Cayenne Pepper
  • 1 Quart  Oil
  • Fresh Parsely
  • Finishing Salt to taste
  1. Heat up a pot of  oil to 350 degrees F.
  2. Create a blended mixture of flour, Argo® corn starch, brown sugar, and cayenne.
  3. Drench chicken breast or chicken breast tenders in buttermilk bath.
  4. Gently coat chicken breast or chicken breast tenders in Argo® corn starch mixture.
  5. Drench flour-coated chicken in buttermilk for a second time
  6. Double coat the breaded chicken with the Argo® Corn Starch mixture.
  7. Carefully submerge the breaded chicken into the heated pot of peanut oil for 10-15 minutes, or until crispy and golden brown.
  8. Finish with parsley and finishing salt.
Recipe by Budget Savvy Diva at